Firecracker Green Beans Recipes

STIR-FRIED GREEN BEANS WITH PORK AND CHILES

Steps:

• Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds - it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
• Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
• Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
• Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

FIRECRACKER GREEN BEANS

Steps:

• Put walnuts in a small skillet and spray evenly with vegetable oil and toss gently to evenly coat the walnuts. Sprinkle the cayenne pepper over and toss again to evenly coat. Toast the walnuts over medium-low heat, stirring often, until the walnuts are lightly browned and aromatic, about 4 to 5 minutes. Set aside and cool. Whisk together the soy sauce and vinegar in a large bowl, then whisk in the oil. Bring a large saucepan of salted water to a boil over high heat. Add the green beans to the boiling water and reduce the heat to medium, cooking until the beans are just crisp-tender and bright green, about 3 to 5 minutes. Drain well and add the beans to the soy mixture, tossing evenly to coat. Toss the walnuts in just before serving.